3/4 cup 2% plain Greek yogurt, at room temperature
3/4 cup sugar
1 1/2 cup flour
1/2 cup canola oil
1/4 cup milk, at room temperature
1 1/2 teaspoon baking powder
1/2 teaspoon vanilla paste
1/8 teaspoon salt
2 eggs, at room temperature
1/4 cup apricot jam
Preheat oven to 350. Grease or line 12 wells in a cupcake pan. Whisk together the dry ingredients. Set aside. Mix together the oil, yogurt, vanilla paste, milk and eggs. Slowly add the dry ingredients. Mix thoroughly. Fill 2/3 of the way full. Bake for 15 minutes or until a toothpick in the center of the center cupcake comes out clean. Cool on a wire rack. Scoop out a small amount of the center and fill with apricot jam.
Ice with apricot jam frosting.
I have a huge stash of spring sprinkles and cake decorations and I thought now was as good as time as any to bring them out! They’re all so cheery. I had this cupcake corer I had received at an event and hadn’t used it yet so I thought I’d jazz the cupcakes up a bit with some homemade jam. One really doesn’t need a corer but it did make neater holes than the ones I normally gouge with a spoon or knife.
Another reason I was in the mood for cupcakes is that as you are reading this, I am in Orlando to watch (not participate!) the Pillsbury Bake-off. Looking at all of those recipes really made me want to bake! Check out my twitter feed and Facebook page for periodic updates of the event.